Suivre
Atze Jan van der Goot
Atze Jan van der Goot
Associate Professor Food Process Engineering, Wageningen University
Adresse e-mail validée de wur.nl
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Structuring processes for meat analogues
BL Dekkers, RM Boom, AJ van der Goot
Trends in Food Science & Technology 81, 25-36, 2018
4222018
Plant-based meat analogues
K Kyriakopoulou, B Dekkers, AJ van der Goot
Sustainable meat production and processing, 103-126, 2019
3772019
Meat alternatives: an integrative comparison
C Van der Weele, P Feindt, AJ van der Goot, B van Mierlo, M van Boekel
Trends in Food Science & Technology 88, 505-512, 2019
3372019
Functionality of ingredients and additives in plant-based meat analogues
K Kyriakopoulou, JK Keppler, AJ van Der Goot
Foods 10 (3), 600, 2021
2952021
Peptides are building blocks of heat-induced fibrillar protein aggregates of β-lactoglobulin formed at pH 2
C Akkermans, P Venema, AJ van der Goot, H Gruppen, EJ Bakx, ...
Biomacromolecules 9 (5), 1474-1479, 2008
2772008
Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
FKG Schreuders, BL Dekkers, I Bodnár, P Erni, RM Boom, ...
Journal of Food Engineering 261, 32-39, 2019
2532019
The potential of dry fractionation processes for sustainable plant protein production
MAI Schutyser, AJ Van der Goot
Trends in Food Science & Technology 22 (4), 154-164, 2011
2442011
Dry fractionation for sustainable production of functional legume protein concentrates
MAI Schutyser, PJM Pelgrom, AJ Van der Goot, RM Boom
Trends in Food Science & Technology 45 (2), 327-335, 2015
2432015
Concepts for further sustainable production of foods
AJ van der Goot, PJM Pelgrom, JAM Berghout, MEJ Geerts, L Jankowiak, ...
Journal of Food Engineering 168, 42-51, 2016
2412016
Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate
C Akkermans, AJ Van der Goot, P Venema, H Gruppen, JM Vereijken, ...
Journal of Agricultural and Food Chemistry 55 (24), 9877-9882, 2007
1822007
Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour
S Zhu, MA Stieger, AJ van der Goot, MAI Schutyser
Innovative Food Science & Emerging Technologies 58, 102214, 2019
1752019
Shear-induced fibrous structure formation from a pectin/SPI blend
BL Dekkers, CV Nikiforidis, AJ van der Goot
Innovative Food Science & Emerging Technologies 36, 193-200, 2016
1582016
On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers
GA Krintiras, JG Diaz, AJ Van Der Goot, AI Stankiewicz, GD Stefanidis
Journal of Food Engineering 169, 205-213, 2016
1372016
The science of food structuring
RGM Van der Sman, AJ Van der Goot
Soft Matter 5 (3), 501-510, 2009
1352009
Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate
KJ Grabowska, S Zhu, BL Dekkers, NCA de Ruijter, J Gieteling, ...
Journal of Food Engineering 188, 77-86, 2016
1342016
Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell
GA Krintiras, J Göbel, AJ Van der Goot, GD Stefanidis
Journal of Food Engineering 160, 34-41, 2015
1332015
Shear structuring as a new method to make anisotropic structures from soy–gluten blends
KJ Grabowska, S Tekidou, RM Boom, AJ van der Goot
Food Research International 64, 743-751, 2014
1332014
Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate
JAM Berghout, RM Boom, AJ Van der Goot
Food Hydrocolloids 43, 465-472, 2015
1322015
Effects of shear stress on the microalgae Chaetoceros muelleri
MHA Michels, AJ van der Goot, NH Norsker, RH Wijffels
Bioprocess and biosystems engineering 33, 921-927, 2010
1302010
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking
SHV Cornet, SJE Snel, FKG Schreuders, RGM van der Sman, M Beyrer, ...
Critical Reviews in Food Science and Nutrition 62 (12), 3264-3280, 2022
1262022
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